Why You’ll Love This Recipe
Chicken Katsu is all about contrast—crispy coating, tender chicken, and bold dipping sauce. It’s quick to prepare, cooks in minutes, and uses common ingredients. The panko breadcrumbs give it a light, flaky crunch that’s different from traditional breaded chicken. Whether served with rice, curry, or in a sandwich, it’s a versatile dish that delivers maximum flavor with minimal fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Salt
- Black pepper
- All-purpose flour
- Eggs
- Panko breadcrumbs
- Vegetable oil (for frying)
- Tonkatsu sauce (store-bought or homemade)
- Cooked rice and shredded cabbage (for serving)
Directions
- Slice the chicken breasts in half horizontally to create thin cutlets.
- Gently pound each piece to even thickness using a meat mallet.
- Season both sides with salt and pepper.
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken piece in flour, then dip into the egg, and coat thoroughly with panko.
- Heat about ½ inch of vegetable oil in a skillet over medium heat.
- Fry the chicken for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Let rest for a few minutes, then slice into strips.
- Serve with tonkatsu sauce, steamed rice, and shredded cabbage.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
- Use chicken thighs for a richer, juicier option.
- Add garlic powder or curry powder to the flour for extra flavor.
- Serve with Japanese curry to make Chicken Katsu Curry.
- Use in a sandwich or bento box for a different presentation.
- Make it spicy with a drizzle of sriracha or spicy mayo.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F (175°C) oven or air fryer until crispy and heated through.
Avoid microwaving, as it can make the breading soggy.
Chicken Katsu can also be frozen after frying. Reheat from frozen in the oven or air fryer.
FAQs
What is the difference between Chicken Katsu and regular fried chicken?
Chicken Katsu is thinner, coated in panko breadcrumbs, and typically fried to a lighter, crispier texture.
What is tonkatsu sauce?
Tonkatsu sauce is a sweet and tangy Japanese condiment made from fruits, vegetables, and spices—similar to a thicker Worcestershire sauce.
Can I bake or air fry Chicken Katsu?
Yes. For baking, place on a wire rack at 425°F (220°C) for 20–25 minutes. For air frying, cook at 375°F (190°C) for 12–15 minutes.
Can I make it gluten-free?
Yes, use gluten-free flour and gluten-free panko. Also, check that your tonkatsu sauce is gluten-free.
What oil is best for frying Chicken Katsu?
Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil.
Can I use pre-cut chicken tenders?
Yes, just adjust the cooking time since smaller pieces cook faster.
What should I serve with Chicken Katsu?
Steamed white rice, shredded cabbage, miso soup, or a cucumber salad are all traditional pairings.
Is Chicken Katsu spicy?
No, it’s not spicy by default, but you can add heat with sauces like spicy mayo or chili oil.
How do I keep the breading from falling off?
Make sure to press the panko firmly into the chicken and let it rest for a few minutes before frying.
Can I prepare it ahead of time?
Yes, bread the chicken and refrigerate it for up to 4 hours before frying. Fry just before serving for the best texture.
Conclusion
Chicken Katsu is a crisp, flavorful, and satisfying dish that’s surprisingly easy to make at home. With its crunchy coating, tender interior, and delicious dipping sauce, it’s no wonder this dish is a favorite in Japanese cuisine. Whether served with rice, curry, or tucked into a sandwich, Chicken Katsu is a versatile recipe that’s sure to become a staple in your kitchen.
PrintChicken Katsu
Chicken Katsu is a Japanese-style breaded and fried chicken cutlet that’s crispy on the outside and juicy inside. Served with tonkatsu sauce, rice, and cabbage, it’s a comforting and satisfying dish that’s quick to make at home.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Halal
Ingredients
- 2 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
- Tonkatsu sauce (for serving)
- Cooked rice (for serving)
- Shredded cabbage (for serving)
Instructions
- Slice the chicken breasts in half horizontally to create thin cutlets.
- Gently pound each piece to even thickness using a meat mallet.
- Season both sides with salt and pepper.
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken cutlet in flour, then dip in egg, and coat thoroughly with panko.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
- Fry the chicken for 3–4 minutes per side, or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
- Let rest for a few minutes, then slice into strips.
- Serve with tonkatsu sauce, steamed rice, and shredded cabbage.
Notes
- Press the panko firmly onto the chicken to ensure it sticks and creates an even crust.
- Do not overcrowd the pan while frying—work in batches if needed.
- For extra crispiness, use fresh panko breadcrumbs if available.
- Resting the chicken before slicing helps retain the juices.
- Pair with miso soup or pickled vegetables for a complete Japanese-style meal.
Nutrition
- Serving Size: 1 cutlet with rice and cabbage
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 145mg
